Impress everyone with this exceptional recipe for flavorful and satisfying vegan tacos. The unique filling is a masterful blend of walnuts, cauliflower and mushrooms, offering a hearty texture and a rich flavor. The addition of vibrant spices and aromatic herbs creates a well-balanced and delicious dish that is sure to please any palate. Customize with all your favorite toppings in taco shells, warm tortillas, lettuce leaves or in a bowl served with tortilla chips.
Vegan Tacos With Walnut-Cauliflower-Mushroom Filling
- 1 cup walnuts (soaked in water for 1/2 hour)
- 1 Tbsp. avocado oil
- 1 cup onion (chopped)
- 2 cloves garlic (minced)
- 1 cup red pepper (chopped)
- 8 oz. mushrooms (cremini or baby Bella, rinsed, trimmed and coarsely chopped)
- 2 Tbsp. tomato paste
- 1 Tbsp. cumin
- 1-1/2 Tbsp. chili powder
- 1 tsp. natural salt
- 2 tsp. oregano
- 2 cups cauliflower (cut into small florets)
- 2 Tbsp. water
- Fresh ground pepper
Extras & options
- Taco shells
- Tortilla chips
- Hot sauce
- Salsa
- Fresh cilantro
- Lime
- Refried beans
- Avocado slices
- Lettuce leaves
- Heat medium-sized sauté pan over medium heat, add avocado oil.
- Sauté onions, garlic and red pepper 5-6 minutes until softened.
- Add mushrooms to pan and sauté 3-4 minutes, until mushrooms soften.
- Add walnuts, tomato paste, cumin, chili powder, salt, oregano and pepper; Sauté until tomato paste begins to caramelize slightly.
- Add cauliflower florets, toss to combine with seasonings. Add water and stir to remove bits of seasonings and tomato paste from bottom of the pan.
- Turn down heat, cover and cook 4 minutes.
- To bowl of food processor fitted with S-shaped metal blade, carefully add all ingredients from pan.
- Pulse ingredients until slightly broken down, but still chunky.
- Taste and adjust seasonings, as desired.
- Serve in tortillas or taco shells with extras of choice, or serve in a bowl with toppings and tortilla chips.
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